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Roasted Cauliflower Salad with Tahini-Cilantro Vinaigrette
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5 from 3 votes

Roasted Cauliflower with Tahini-Cilantro Vinaigrette

This vegan roasted cauliflower with tahini-cilantro vinaigrette is one of my all-time favorite dishes. Cauliflower is roasted until tender and tossed in a tangy tahini-cilantro vinaigrette. Pair this delightful salad with Crispy Cauliflower Tacos for a double whammy of cauliflower, or enjoy it all on its own for a light summer lunch. Tip: It tastes even better the second da, after the flavors have had a chance to mingle with one another, so feel free to make it a day in advance to simplify your day-of prep.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad, Side
Servings: 4 -6


For the Cauliflower

  • 2 heads cauliflower, cut into small florets
  • 2 tablespoons melted coconut oil
  • ½ teaspoon sea salt (Pink Himalayan is wonderful)
  • Freshly ground black pepper, to taste

For the Tahini-Cilantro Vinaigrette

  • cup chopped fresh cilantro, plus more for garnishing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon tahini
  • 1 teaspoon agave nectar
  • 1 clove garlic, minced
  • ¼ teaspoon sea salt, plus more for garnishing
  • Freshly ground black pepper, to taste


To Roast the Cauliflower

  • Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread the cauliflower florets out over the pan. Drizzle them with the coconut oil and sprinkle with salt and pepper. Toss the florets to coat them in the oil and seasonings.
  • Roast the cauliflower for 25-30 minutes or until you can see hints of golden edges of the florets.
  • Let cool slightly.

To Make the Vinaigrette

  • In a small mixing bowl, whisk together the cilantro, olive oil, lime juice, apple cider vinegar, tahini, agave, garlic, sea salt, and black pepper.

To Assemble

  • Transfer the warm cauliflower to a large bowl, pour the vinaigrette over top, and toss to coat. Serve, garnish, and enjoy.
  • Refrigerate leftovers.


This dish can be made a day ahead of time and stored in the refrigerator.